Classic Pan-Seared Salmon
Learn how to perfectly pan-sear salmon fillets for a crispy skin and tender flesh. This recipe is simple yet sophisticated, allowing the delicious flavor of the salmon to shine through.
Ingredients
| 2 | (5-ounce, or 150g) salmon fillets |
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| 2 | tablespoons neutral oil, such as rice bran or rapeseed |
| Kosher salt and freshly ground black pepper, to taste |
Instructions
| 1. | Begin by patting dry the salmon fillets with a paper towel or clean kitchen towel. Moisture on the fish can lead to poaching instead of frying. |
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| 2. | Check the fillets for any tiny pin bones by running your fingers gently over the flesh in both directions. Remove any bones with your fingers or use kitchen tweezers. |
| 3. | In a large frying pan (a ceramic-coated nonstick pan works well), heat the oil over medium heat until hot. |
| 4. | Once the oil is hot, carefully add the salmon fillets skin side-down into the pan. Season the flesh generously with salt and pepper. Press the fish flat with a spatula to prevent curling, allowing the skin to crisp and brown for 3 to 4 minutes without moving the fillets. |
| 5. | Gently flip the fillets over, reduce the heat, and continue cooking for 2 to 3 minutes. The skin should be crisp, while the flesh remains soft and slightly pink in the center. |
| 6. | Note: For skinless salmon, reduce cooking time to 3 minutes on the first side and 2 minutes on the other. Avoid pressing the fish with a spatula. |
Published on Jul 19, 2024 by Luminița